Funfetti Cupcakes with Mascarpone Frosting
These colorful Funfetti Cupcakes topped with heavenly vanilla mascarpone frosting are the best birthday cupcakes and will surely brighten up anyone's day!
- 180 g cake flour (1½ cups)
- 1½ tsp. baking powder
- ¼ tsp. salt
- 112 g unsalted butter softened (½ cup)
- 150 g granulated sugar (¾ cups)
- 2 tsp. vanilla extract
- 1 medium-sized egg
- 160 mL milk (⅔ cup) semi-skimmed or whole
- 60 g funfetti/sprinkles (⅓ cup) bake-safe sprinkles
- 225 g mascarpone cheese (8 oz.)
- 250 mL heavy cream (1 cup)
- 100 g powdered sugar (¾ cup)
- 1 tsp. vanilla extract
- 2 tbsp. funfetti/sprinkles
Vanilla Funfetti Cupcakes
Preheat the oven to 175°C (350F). Line a cupcake tin with cupcake liners.
In a medium-sized bowl, sift and mix flour, salt, and baking powder and set aside.
Place softened butter in a large bowl of a stand mixer fixed with the paddle attachment. Add granulated sugar and beat on medium speed for 2-3 minutes until pale and fluffy. Use a spatula to scrape any ingredients from the side of the bowl.
Add vanilla extract and egg and beat for another 2 minutes until creamy.
Add dry ingredients alternating with milk in two additions. Mix with a spatula after each addition until just combined. Do not overmix.
Fold in sprinkles using a spatula.
Spoon batter into muffin liners, filling up to ¾ full. Bake for 18-24 minutes until a toothpick inserted into the center comes out clean.
Allow to cool in cupcake tin for 5-10 minutes, then transfer to a cooling rack to cool completely before frosting.
Place mascarpone in a bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 30 seconds and set aside.
Place powdered sugar, heavy cream, and vanilla extract in a bowl of a stand mixer fitted with this whisk attachment. Mix on medium-high speed until soft peaks form.
Add mascarpone and mix on medium speed for 30 seconds to 1 minute until ingredients are combined and stiff peaks form. Do not overmix or the frosting will become grainy.
Store mascarpone frosting in refrigerator until ready to frost cupcakes.
To frost cupcakes, transfer frosting to piping bag fitted with a frosting tip and pipe over cooled cupcakes. Top with extra sprinkles and store in refrigerator until ready to serve.
Calories: 484kcal | Carbohydrates: 48g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 225mg | Potassium: 71mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1003IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 1mg